Greek Baby Potatoes and Spring Beans
Ingredients:
- 1 pound (454 g) baby gold potatoes
- 2 Tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (300 g) shelled fava beans, lima beans or edamame
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp fresh dill
- 2 Tbsp fresh mint
- 2 Tbsp pitted, sliced kalamata olives
- 2 Tbsp toasted pine nuts or sliced almonds
Instructions:
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Read through the recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 400°F (205°C). Slice potatoes in half lengthwise and place in a large bowl. Toss with 1 Tbsp olive oil, salt and black pepper. Transfer to a sheet pan and spread out in an even layer.
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Roast, stirring after 15 minutes, until potatoes are tender and lightly browned all over, about 30–35 minutes.
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Add fava beans and garlic on top, return the sheet to the oven, and bake for another 5 minutes.
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Meanwhile, in a small bowl, whisk together the remaining 1 Tbsp oil, mustard, lemon zest and juice, dill and mint.
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Transfer potatoes and fava beans to a large bowl and toss with the herb dressing. Top with olives and nuts right before serving. Enjoy warm, at room temperature or chilled.
Notes:
Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information Per Serving:
239 calories, 10.5 g total fat, 1.6 g saturated fat, 2.2 g polyunsaturated fat, 6.3 g monounsaturated fat, 0 mg cholesterol, 406 mg sodium, 726 mg potassium, 31.1 g total carbohydrates, 6.2 g fiber, 2 g sugar, 7.4 g protein, 4% calcium, 18% iron
